Avocado and cucumber soup with watercress and lime is a vegan recipe that can be served hot or cold
- 1tsp sunflower oil
- 1 onion, chopped
- 1 cucumber, peeled and chopped
- 750ml (1 1/3pt) vegetable stock
- 85g (3 1/2oz) watercress
- 3 avocados, stoned
- juice 2 limes
Heat the sunflower oil then cook the onion and cucumber for 5 minutes with a good pinch of salt over a medium heat until just softened. Add the stock, bring to the boil then take off the heat. Add the watercress and stand for a few minutes until it has wilted.
Once this soup base is cool enough, place in a food processor or blender and pulse. Scoop out the avocado with a spoon, add the flesh to the processor and pulse until smooth. Taste for seasoning. Add the juice of both limes. Place in a bowl, cover the surface directly with clingfilm, then cover again. Store in the fridge until cold.
To serve, check for seasoning as cooling will dull the flavours, then serve with ice cubes.